Sicilian pizza is very thick, but also incredibly light. The dough is baked in a wide-rimmed pan with a healthy dose of olive oil. The oil crisps the outer edge of the pizza dough while baking, creating a crunchy shell. The crispy-crunchy outside paired with the soft and delicate inside is a perfect match.
There are a few really fantastic pizza shops in my hometown, including a great grandma-style place where you order by the slice for .60 each. For Sicilian pizza though, we always ordered from a place called Napoli’s, and it was fantastic. My Dad preferred Sicilian style over every other kind of pizza, so we ate at Napoli’s often. I have a longstanding appreciation of the square slice.
My favorite, and the absolute best place to get Sicilian pizza, is in NYC at Prince Street Pizza. Every time I’m visiting the city I go, without fail. The crust is absolutely perfect. It’s crisp but not oily, light and airy and topped with fresh, high-quality ingredients. My favorite thing is the tiny pepperoni slices that curl during baking. I always regret not ordering more slices. It really is the best. Anywhere.
Making Sicilian style pizza at home is easy, relatively fast and gives high-quality, tasty results.You can make this tonight, most of my pizzas ferment for days, this proofs in 2 hours! Try this recipe the next time you make pizza at home!
Adapted from Serious Eats
1 1/4 cups 00 flour
1 1/4 cups bread flour
1 teaspoon instant rapid-rise yeast
2 teaspoons Kosher salt
1/2 cup olive oil (1/2 cup – 2 tablespoons)
1 1/2 cups water, 110 F
8 ounces pepperoni, thinly sliced
1 recipe pizza sauce
8 ounces mozzarella, shredded
4 ounces, sharp provolone, shredded
3 ounces Parmesan, grated
1 teaspoon oregano
1/2 teaspoon red pepper flakes
salt + pepper
Add flour, yeast, 2 tablespoons olive oil and salt to the bowl of a stand mixer. Whisk to combine. Turn mixer on medium and add water. Mix until now flour remains. Add more water if needed, 1 tablespoon at a time. Increase speed to medium-high until the dough becomes stretchy and smooth. About 6 minutes. The dough will pull away from the sides, but stick to the bottom.
Pour remaining olive oil into a deep rimmed baking pan. Transfer dough to the pan and rub both sides in olive oil. Gently stretch and pull the dough to fit the pan, don’t worry if the dough doesn’t reach the edges. The dough will grow and reach the sides while proofing. Cover with plastic wrap and leave in a warm, draft free area for 2 hours.
45 minutes before baking, preheat oven to 550 F with a Baking Steel or stone inside.
Remove plastic wrap and gently lift and pull dough to reach corners if they haven’t reached the edges yet. Top with cheese, pepperoni and sauce.
Put the pan in the oven directly on the baking steel/stone. Bake for 15-20 minutes or until golden brown. Remove from oven. Let the pan cool slightly before lifting the pizza out of the pan. Loosen the crust with a knife if necessary. Season with salt, pepper, oregano and red pepper flakes.
Cut into squares and enjoy!